3 Ingredient Pumpkin Brownies
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My pumpkin brownies are a simple and healthy dessert made with just 3 ingredients! No flour, no eggs, and no butter needed; they come together in under 30 minutes.
Why I love this recipe
Pumpkin desserts are a common theme around here, especially when the weather cools, and canned pumpkin is available at every grocery store. When I want a simple, chocolate-heavy treat, I turn to my pumpkin brownie recipe.
It’s made with just 3 ingredients: pumpkin pie mix, almond butter, and cocoa powder. Seriously, guys, it could not be any easier. Here’s why I make them on repeat:
- Wholesome. Like my sweet potato brownies, these brownies are flourless, egg-free, and gluten-free– simple enough that I don’t feel bad about having one for breakfast!
- Fudgy, gooey, and rich. These are so fudgy, you’d swear there was some butter hidden in there!
- Ready in 30 minutes. From prep to oven, this recipe comes together in no time.
★★★★★ REVIEW
“So glad I tried this! Fudge like consistency. I used vanilla almond butter (MaraNatha) and cacao powder. Super delicious and decadent chilled.😋 I LOVE chocolate and didn’t want a recipe w/added sugar or sweetener so this was perfect! Thank you!“ – Kristina
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Pumpkin pie mix. Also known as pumpkin pie filling, it’s like pumpkin puree but with added sugar and spices. If you only have canned pumpkin puree, add 1/2 cup of white sugar or 1/3 cup of brown sugar, along with a teaspoon of allspice.
- Almond butter. Smooth and unsweetened almond butter. You can also use peanut butter or a nut-free alternative (like tahini or sunflower seed butter). I found other nut/seed butters to be a little too overpowering.
- Cocoa powder. Choose a good-quality cocoa powder, as the cheaper ones can taste a little metallic or flat. I actually really like dark cocoa powder for its ultra-rich flavor.
- Frosting. Optional, but I love to add either my healthy frosting or 2-ingredient frosting (no dairy) on top.
- Vanilla extract. Optional, but adds a lovely flavor.
How to make pumpkin brownies
Step 1- Make the brownie batter. Start by whisking together the pumpkin pie mix, almond butter, and cocoa powder in a medium bowl until you have a smooth dough. Alternatively, you can blend everything together. Fold through any mix-ins with a spatula.
Step 2- Bake it. Next, pour the chocolate batter into a prepared baking pan and bake for 15-20 minutes, or until the tops are firm.
Step 3- Add frosting. Now, let the brownies cool completely before adding the frosting on top. Slice them with a sharp knife and enjoy.
Arman’s recipe tips
- These brownies are not overly sweet, even with the sweetened pumpkin pie filling. Add a few tablespoons of sugar or maple syrup if you’d prefer ultra-sweet brownies.
- For thicker brownies, add a tablespoon or two of coconut or oat flour.
- Mix-ins are a fabulous idea, and some fun options include pumpkin pie spice (a mix of cinnamon, nutmeg, ginger, and cloves), chocolate chips, or nuts (walnuts and pecans are great!).
- Or skip the mix-ins and swirl through peanut butter, chocolate fudge, or caramel sauce instead.
Frequently asked questions
Because there are no eggs or flour in this recipe, there is no need to do a toothpick test to see if it’s done. If you over-bake the brownies, they will naturally firm up and be more like a cake.
If I want cakier brownies, I usually add 1 to 2 tablespoons of coconut or oat flour to the batter to give it more stability.
3-Ingredient Pumpkin Brownies
Video
Ingredients
- 2 cups pumpkin pie mix NOT pumpkin puree * See notes
- 1 cup almond butter can sub for peanut, cashew or nut alternative spread
- 1 cup cocoa powder more cocoa yields a richer taste
Instructions
- Preheat the oven to 180C/350F and line a 6 x 6-inch pan with parchment paper and set aside.
- Add the pumpkin pie mix, almond butter, and cocoa powder into a high speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.
- Transfer brownie batter to loaf pan and bake for 28- 30 minutes, or until a skewer comes out just clean.
- Allow the brownies to cool in the pan completely before adding frosting.
The brownie ended up very soft after 15 min in the oven. Do I need to completely cool it before cutting?
Yes, CP – I do recommend that.
We live on a farm and have garden fresh pumpkin pie pumpkins my question is how do I make my fresh pumpkins how do I make them for this recipe thank you
Hi Sharon, you can use fresh pumpkin puree in place of the pumpkin pie mix, you’ll just need to add a little sugar to sweeten it. I would cut your pumpkins in half, scoop the seeds and fibres, place them cut side down on a lined baking tray and roast for 45 minutes or until a knife slides through the flesh easily. Scoop it and blend it and you should have a nice puree 🙂
I always make pumpkin only in oven with oil. So this is so different. Must try it!
So glad I tried this! Fudge like consistency. I used vanilla almond butter (MaraNatha) and cacao powder. Super delicious and decadent chilled.😋 I LOVE chocolate and didn’t want a recipe w/added sugar or sweetener so this was perfect! Thank you!
Did anyone make these?
I used walnut butter (one ingredient = 100% sprouted organic walnuts), organic canned pumpkin purée, 50g organic cacao powder. Also, added 6 teeny scoops of pure Lo Han extract (not the erythritol/monk fruit stuff) and 30g 100% org cacao chips.
Baked for 15 minutes and nothing has actually baked.
What am I doing wrong?
Haven’t used walnut butter in my life so that could be the culprit.
Any chance there is a calorie count?
Check out the recipe card
I subbed half of the pumpkin with about 6 dates.
It is one of my favorite desserts.
Thank you so much for recipes like this! I’ve had some health issues this year that have basically resulted in having to go extremely low sugar (not even fruit), so these are perfect! Thank you, thank you!
So welcome!
how many calories are in a serving and what is considered a serving size?
Thanks D
Check out the recipe card.
I made these the other day and loved how thick and fudgy the brownies were! 2/3 cup of cocoa made the brownies taste almost bitter, so next time I’ll use less cocoa and maybe add some banana for sweetness. I also used peanut butter because I didn’t have any almond butter, and the substitution worked really well. Thanks for the recipe!